Recipe from the Chilean Fresh Fruit Association
Heat oil in a large skillet over high heat. Add chicken and cook for a few minutes to lightly brown. Add Chilean Navels and cook for 5 minutes more. Reduce heat to medium and stir in soy sauce, honey, chili garlic sauce and ginger. Cook for a few minutes more or until chicken is nicely glazed with sauce. Place a few tablespoons of chicken mixture in the center of a medium-size lettuce leaf (red, butter or romaine).
Add a sprinkle of snipped fresh cilantro, toasted sesame seeds or chopped, toasted almonds if you like.